Asian Sago Pudding is a sweet, creamy dessert that is popular in many parts of Asia. Learn how to cook this pan-Asian dessert by following our recipe.
Asian Sago Pudding is made with tapioca pearls (also known as sago), coconut milk, and sugar, and is often flavored with vanilla extract or other aromatic spices. The tapioca pearls are cooked in boiling water until they become translucent and soft, and are then mixed with the coconut milk mixture to create a rich, velvety texture. The pudding is typically served chilled or at room temperature, and may be garnished with additional coconut milk or other toppings, such as fresh fruit or nuts. Asian Sago Pudding is a refreshing and satisfying treat that is perfect for any occasion.
Ingredients:
- 1 cup tapioca pearls (sago)
- 4 cups water
- 1 cup coconut milk
- 1/2 cup sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
Instructions:
- Rinse the tapioca pearls in cold water.
- In a pot, bring 4 cups of water to a boil. Add the tapioca pearls and stir gently.
- Reduce the heat to medium-low and simmer for about 20-25 minutes, or until the tapioca pearls are translucent and soft.
- In a separate pot, combine the coconut milk, sugar, and salt. Bring to a boil over medium heat, stirring occasionally.
- Once the tapioca pearls are cooked, add them to the coconut milk mixture and stir to combine.
- Remove from heat and stir in the vanilla extract.
- Let the pudding cool to room temperature, then transfer to a serving dish or individual bowls.
- Serve chilled or at room temperature, garnished with additional coconut milk or other toppings of your choice, such as fresh fruit or nuts. Enjoy!
There are many variations of Asian Sago Pudding that you can try! Here are a few ideas:
- Mango Sago Pudding: Add diced fresh mango or mango puree to the coconut milk mixture for a tropical twist.
- Pandan Sago Pudding: Add a few drops of pandan extract or a few strips of pandan leaves to the coconut milk mixture for a fragrant, floral flavor.
- Taro Sago Pudding: Add diced cooked taro or taro puree to the coconut milk mixture for a creamy, purple-hued pudding.
- Black Sesame Sago Pudding: Add black sesame seeds and a touch of black sesame oil to the coconut milk mixture for a nutty, savory flavor.
- Durian Sago Pudding: Add diced fresh durian or durian puree to the coconut milk mixture for a rich, tropical flavor (note: durian has a strong, pungent aroma that may not be to everyone’s taste).
You can also try using different types of milk or sweeteners in your Asian Sago Pudding, such as almond milk, soy milk, or honey. Experiment with different flavors and ingredients to find the combination that you like best! And do not forget to share your results in our Facebook group.
When we realise our dream of opening a Japanese Art & Culture Centre in Utrecht, we will host many cooking & baking workshops and courses there as well!